BIOCHEMICAL TRAITS AND CORRELATION ASSOCIATIONS BETWEEN CHEMICAL COMPOSITION AND SOME PARAMETERS YIELD IN BIRDSFOOT TREFOIL

Boryana  Georgieva CHURKOVA

Abstract:The field trial was conducted during the period 2002–2005 in the Experimental field of the IMSA Troyan for determination of the biochemical traits and correlation associations between chemical composition and some parameters yield in birdsfoot trefoil. There were included for study varieties Targovishte 1–St (Bulgaria) and 4 specimens of birdsfoot trefoil: local population (Hungary). K–30 (Serbia), Pulavskii (Poland) and Viking (USA). The studied accessions birdsfoot trefoil differed in chemical composition. The variety Viking (19.07%) was characterized with highest content of crude protein and lowest values of crude fibber (27.75%). Was positive correlation between the height of stems (r = 0.6229) and dry mass yield (r= 0.5271) and weak strength of correlation between the content of crude protein and the height stems (r = 0.4238). The registered quality traits a forage of birdsfoot trefoil formed under conditions of set on light grey pseudo podzolic are interest in the breeding.

Key words: birdsfoot trefoil, varieties, populations, chemical composition, correlation associations

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Studies on Heteroptera (Hemiptera) order in agrocenosis of winter vetch (Vicia villosa Roth.) in Pleven region

I. NIKOLOVA, N. GEORGIEVA

Abstract: During 2007-2010period was studied the quantitative and qualitative composition of species of Heteroptera order in winter vetch agrocenosis in Pleven region, as and the population dynamics of economically the most important species of them in order to proper determine the timing and means of control. Fauna of Heteroptera in winter vetch stands was represented by 8 families, 18 genera and 19 species.As dominant pests from family Pentatomidae outlinedPiezodorus lituratus (28.0% of total number),from family MiridaeLygus rugulipennis (24.6%), Adelphocoris lineolatus (10.3%) and from family CoreidaeCeraleptus gracilicornis (9.1%). Useful insects werethe speciesfrom family Nabidae – genus Nabis (5.7%) and from family AnthocoridaeOrius niger (11.1%). The participation ofHeteroptera order inwinter vetch agrocenosis was greatest at the stage of pod formation in the second and third decade of June and in the beginningof July. At this period, in case of need, it should be carried out chemical control. It should be planed 15-20 days before appearance of the imago. The population dynamics of useful species from genus Nabis and Orius niger followedor correspondedwith that of harmful bugs that underlined their important role as bio-agents.

Key word:Viciavillosa, Heteroptera order

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UTILIZATION OF OSTRICH OIL IN FOODS

Amany M. M. BASUNY, M. Arafat SHAKER & L. Nasef SHEREEN

Abstract: Ostrich (Struthio camelus) was used as a new source of animal fats. Some physical and chemical properties for the ostrich oil compared with other fats (beef, bafflo, cattle, sheep and chicken), fatty acid composition and unsaponifiable matter were determined. Ostrich oil was fractionated to liquid and solid fractions and determined some characteistics of two fractions. Blendig sunflower oil with olein fraction showed that oxidative stability, which was evaluated by the Rancimat method at 100°C was obtained from ostrich oil by dry fractionatoin. The results indicated that blending sunflower oil with olein fraction on effective method to prepare more stable vegetable oils. Ostrich olein was mixed separately with sunflower oil at (8:2, 7:3 and 5:5, v/v). The frying process was conducted at 180°C±5°C for 20 hr, 5hr per day. Some physicochemical properties of non–fried and fried oil mixtures were measured at various heating periods. The results demonstrate that mixing ostrich olein with sunflower oil increased the stability and hence improved the quality of sunflower oil during frying process. Ostrich stearin was used to replace fat in cake manufacture at ratios (0.00, 25.00, 50.00 and 75.00%). Sensory evaluations of cakes were determined. Data revealed that replacements of fat with ostrich stearin improved sensory characteristics of baked cake. 

Key words: ratite family, ostrich oil, fractionation, blending, frying process, bakery products.

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EFFECTS OF THE MARL ON THE PERFORMANCE OF CHICKEN FEEDING STARTING DIET CONTAINING ACID OIL

Ouachem DERRADJI, Soltane MAHMOUD, Hadjar AMEL, Bakroune FATEN, Kalkil TOUFIK, Bensalem ADEL, Smaili ABDELMADJID, Haddad SMAIL, Abdessemed FATIHA

Abstract: Following the prohibition of the animal products use in animal food and the rise in the prices of the basic raw materials, various products were offered like alternative to the poultry food industry. Among these products, various acid oils have been tested to substitute partially the corn in poultry feed. However, the digestive constraints restrained their use. Clay is an excellent natural substance that could be used to improve digestibility of lipids and growth performances (Ouachem et al., 2009). For this purpose, the incorporation of 5 % soybean acid oil with and without 3 % of Marl was tested on broiler chicken. In this trial, the growth performance between 1 and 10 days, a digestive assessment between d9 – 12 and the state litter quality were studied. Comparatively to the control diet, the use of acid oil tended to reduce the growth performances and the digestive effectiveness. While the addition of 3% of marl for the diet containing acid oil, showed a significant increase of the weight gain (+13.5 %; p = 0.001) and improvement of the feed conversion ratio (-10.3 %; p = 0.02), and on the other hand, a significant increase of the proteins utilisation (+ 18 %; p = 0.001) and fatty matter (+5.1 %; p = 0.02). The results showed also that clay contribute significantly to improve the litter quality by the highest rate of dry matter (+ 33.7 %; p = 0.03). Under our experimental conditions, it is suggested that acid oil may be included with 3 % of marl in the diet of chicken. 

Key words: marl; acid oil; litter state; digestive assessment; growth performance; chicken

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